- Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/3 cup white sugar
- Filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- Topping:
- 2 cups fresh blueberries
- 1/3 cup white sugar, or more to taste
- 2 tablespoons cornstarch, or more to taste
- 1/2 cup cold water
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
- Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
- Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
- Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
09/08/2019
recipepes.com
baked blueberry cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
